| January 21, 2013 | News for professionals in the dairy foods industry |
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| Industry News |  |  |
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- Ultima says iögo has outperformed expectations
Gerry Doutre, the CEO of Ultima Foods, says shareholders are "deliriously happy" with the growing popularity of the recently launched iögo yogurt brand, and that iögo's plant near Montreal is undergoing a $22 million expansion. "We had this tsunami of consumer reaction, so actually we had more demand than we had the ability to get the product on the shelves," Doutre said. The Toronto Star
(1/18)      
| The Market | | |
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- Value, convenience top taste as QSR driver
Value, convenience, price and several other factors come before taste on the list of reasons consumers become loyal to quickservice brands, according to a survey from Restaurant DemandTracker. McDonald's, Subway and Taco Bell ranked highest for both "perceived value" and "fast service," the survey says. QSRWeb.com
(1/18)
| Health & Nutrition | | |
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- High-protein launches gain muscle
The U.S. is the strongest market for high-protein products, said Mintel, accounting for 19% of new global product launches. “Americans are looking for protein to aid in satiety, weight management and to boost muscle recovery and build muscle after a workout, making protein appeal to a broad audience in a great number of usage occasions,” said Nirvana Chapman, Mintel global food science trend analyst. Progressive Grocer
(1/18)
- Inulin may be the key to increasing fiber in dairy products
More consumers are looking for high-fiber foods and inulin may be the best way to fortify dairy, researchers say. "Inulin has such a good name and it's very clean tasting with no chalkiness and no milk protein instability issues. It’s transparent, low in calories, adds to the body of the product and is a very active fiber," said University of Minnesota professor Joanne Slavin. DairyFoods.com
(1/19)
| Trends | | |
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| Food Safety | | |
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- Editorial: Food safety rules deserve approval
The food safety rules recently released for public comment would close holes in the current system but require payments from farms and food plants. The cost will likely be passed on to consumers, but the resulting improvements in food safety are worth the added expense, the San Francisco Chronicle's editorial board writes. San Francisco Chronicle
(1/18)
| IDFA News | | |
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Dairy Forum: Protecting dairy in the world of social media
News reports about poisons, pathogens and hard-to-pronounce ingredients in food products can scare consumers and hurt business. At Dairy Forum, Jan. 27-30 in Orlando, you'll hear how the next viral “yuck factor” could affect your company's reputation, operations and bottom line and learn how to mitigate the damage. Have you registered yet?
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Registration opens for Dairy Accounting and Finance Workshop
The IDFA Dairy Accounting and Finance Workshop, presented by Herbein + Company, is designed for dairy accountants and financial managers who want to further their careers by improving the corporate bottom line. The workshop is scheduled for May 14-15 at the Hyatt Rosemont in Rosemont, Ill. Learn more.
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